Trap House Tea Large Recipe

Boil water

Bring 6 cups of water to a rolling boil in a kettle or medium saucepan.

Add tea and aromatics

Remove from heat. Add the 4 black tea bags and the optional 2 tablespoons hibiscus or rooibos plus the sliced ginger and star anise. Cover and steep for 6 to 8 minutes for strong flavor (8 minutes if you used hibiscus for more color).

Strain

Remove tea bags and strain out loose herbs, ginger, and star anise. Transfer the hot tea to a heatproof pitcher and let cool 10 minutes at room temperature.

While the tea is still warm (but not boiling), stir in 6 tablespoons simple syrup until fully dissolved. Add 1 cup fresh lemon juice, 1 cup fresh orange juice and 1 teaspoon vanilla extract. Stir to combine. Taste and adjust sweetness — add up to 2 more tablespoons simple syrup if you prefer sweeter.

Add 1 teaspoon ground cinnamon and gently bruise the mint leaves by clapping them between your hands or muddling lightly; add the mint to the pitcher to infuse for at least 15 minutes (longer for stronger mint aroma).

Cool completely in the refrigerator for at least 1 hour (preferably 2 hours) so flavors meld. This makes the 'large' batch bright and balanced.

When ready to serve, fill a large serving pitcher or individual glasses with ice (about 6 cups total). Pour the chilled tea over ice, leaving room if you want to top each serving with sparkling water.

If you want a fizzy version, add up to 1 cup club soda or sparkling water to the pitcher just before serving and stir gently to combine.

Garnish with lemon wheels or orange slices and a sprig of mint. Serve cold.